Heavenly Persimmon Bread with Coconut Oil smells and tastes divine! It is soft and moist, healthier made using Greek yogurt and grated Fuyu persimmons - no need to make pulp. It's truly one of the best persimmon recipes to make this Fall!
I originally shared this persimmon bread recipe in 2018 and am now updating it with better pictures, while keeping the recipe unchanged.
5 Star Reviews
One reader Tiera writes, "Just made this and its AMAZING! My mom has a persimmon tree and I was searching Pinterest for something to make with all the persimmons she gave me! Thank you!!!" ★★★★★
Another reader Maia writes, "This was so good! I tripled the recipe and made 3 batches of muffins as well as two small mini loaves of bread." ★★★★★
The blend of persimmon and coconut oil is so magical that it tastes divine without any added flavorings. However, if you prefer not to use coconut oil in your baking, I also have a delicious persimmon bread recipe that features cinnamon and regular oil.
You’ll find two main types of persimmons: Hachiya and Fuyu. Hachiya persimmons have a heart-like shape and need to ripen fully to a jelly-soft texture for the sweetest flavor; when firm, they are quite astringent.
On the other hand, Fuyu persimmons resemble tomatoes and can be enjoyed even when not fully ripe, much like apples. They are naturally sweeter and make an excellent choice for baking. Use them to make persimmon muffins.
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♡ What you’ll love about this recipe:
✔️ A healthier quick bread made with coconut oil and Greek yogurt for richness without the heaviness.
✔️ A soft, fluffy texture that stays moist for days.
✔️ The persimmon + coconut oil combo is pure magic—flavorful enough that you don’t need vanilla, cinnamon, or any extra spices. And your kitchen will smell incredible as it bakes!
✔️ Surprisingly easy to make—no need to puree or peel the persimmons. Just grate them and mix everything together.
Notes on some key Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
The ingredients for this persimmon bread recipe are pretty standard for a homemade quick bread. However, I’d like to highlight a few that you might have questions about:
- Persimmon - Choose Fuyu persimmons that are a deep orange color and feel firm to the touch and not soft; they’re easier to grate.
- Greek yogurt - Use plain Greek yogurt, or opt for sour cream to make it indulgent!
- Coconut oil - You'll need liquid coconut oil for this recipe. If your coconut oil is solid, melt it and let it cool to lukewarm before use. If you don't prefer coconut oil, then use melted and cooled unsalted butter.
- Eggs - Be sure to let your eggs sit at room temperature for at least one hour before making the persimmon bread with coconut oil. Room temperature eggs whip up to a better volume than cold ones.
- Leavening - I use both baking and baking soda for guaranteed lift.
How to make persimmon bread?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
👩🍳 Pro tip: Leave the skin on the persimmons! It adds texture and eliminates the need for peeling. Just be sure to remove any large pieces of skin after grating.
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11. Transfer to a greased loaf pan and bake at 350 degrees.
Tips for Success
- Choose ripe Fuyu persimmons that feel firm to the touch and not soft or mushy.
- Leave the skin on; it adds texture and eliminates the extra step of peeling.
- Don't use hot coconut oil. Let it cool until luke warm before using.
- Use room temperature eggs for optimal whipping volume.
- Use sour cream instead of Greek yogurt to make it indugent.
Persimmon Bread with Coconut Oil
Equipment
Ingredients
- 2 cups grated Fuyu persimmon about 3 medium (choose ripe ones that still feel firm to the touch)
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs leave at room temperature for at least 30 minutes
- ¾ cup sugar
- ½ cup melted coconut oil (not hot)
- ½ cup Greek yogurt plain
Instructions
- Prep. Preheat oven to 350°F. Grease a standard loaf pan with cooking spray, line bottom with parchment paper, and set aside.
- Grate persimmon. Choose ripe but firm Fuyu persimmons—they grate easily and give the best texture. Remove the stem (no need to peel), then grate the fruit on the coarse side of a box grater. Measure out 2 cups, lightly packed, for the recipe.
- Combine dry. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Beat eggs. Combine eggs and sugar in large bowl, beat on high with a hand held electric beater for about 3 minutes, until thick and pale in color. Add coconut oil and beat for one more minute.
- Finish. Add half of the flour mixture and mix just until combined. Stir in the Greek yogurt, then add the remaining flour mixture, being careful not to overmix. Switch to a rubber spatula and gently fold in the grated persimmon until evenly blended.
- Bake. Transfer batter into the prepared loaf pan, smooth top and bake for about 45-50 minutes or until a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool, slice and enjoy!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Watch how to make it
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Kate
Folks, do yourself a favor and just put the persimmons in your food processor and pulse. Trying to grate these things is infuriating. Other than that, great recipe!
SunnyD H
I prayed my persimmon and stored it since Thanksgiving so I'm ahead and now I'm not sure how much of the pulp I should use for the recipe. Should I measure out the same amount of whatever regular oil I would have used before?
Maria Doss
Sorry, I’m not sure I understand. Do you want to use persimmon pulp instead of grated persimmons?